

Jumbo
Asparagus
Poached Farm Fresh Organic Egg
Black Truffle and French Butter Hollandaise
Grilled Beef Tenderloin
Cèpe O’Brian Potatoes
Foie Gras Hollandaise
Buttermilk Roast Chicken
Creamed Spinach with
Foie Gras Pan Gravy
Wild
Mushrooms and Organic
Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Organic Watercress
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COMPOUND CLASSICS
Sweetbreads & Foie Gras
Cėpes, Cayenne and Spanish Sherry 18
Salad of Endives and Tart Apples
Tossed with Maytag Bleu Cheese and Walnut
Oil 13
Tuna Tartare
topped with Osetra Caviar
and Preserved
Lemon 16
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FIRST
COURSES
Made To
Order Yukon Gold Potato Soup
Warm Salad of Fingerlings and Bacon 13
Baby
Iceberg “Wedge”
Smoked Bacon, Tomato and Stilton Dressing 13
Fall
Vegetable Salad
Farmer’s Market Beets, Shaved Fennel and Radish
Tangerine-Basil Vinaigrette 14
Cockle Clam
Ragu
Bucatini Pasta, Pork Sausage and
Oven Dried Tomatoes
Extra Virgin Olive Oil and Parmesan 17
Vermont
Quail
Balsamic Vinegar Grilled Chicories
Smoked Bacon Glaze and Fig Jam 18
Fennel
Crusted Maine Diver Scallops
Fingerling Potato & Leek Fondu
Herb Salad 18
Organic
Butter Lettuce with Baby Tomatoes
Parmesan Reggiano
Champagne Vinaigrette 13
COMPOUND COCKTAILS
Pear Martini 10
Fresh Pear Puree Shaken
Absolut Vanilla Vodka and Pear Brandy
Served Up with a Slice of Pear
Autumn Sangrita 12
Sauza Silver Tequila
Cointreau, Lime Juice
Splash of Cabernet Sauvignon
Served on the Rocks
To Help
Conserve Our Environment’s Resources,
We Serve Our Own Filtered Water
Please restrict cellular phone use to front lobby
5.00 split plate charge on any entrée
20% gratuity will be included on parties of 6 or more
Compound Gift Certificates - So Perfect for any Occasion
It’s Not Just a Gift…..It’s An Experience
Please Obtain While You are Dining With Us or at Your
Convenience Via Our Website
www.compoundrestaurant.com
COMPOUND CLASSICS
Buttermilk
Roast Chicken
Creamed Spinach with Foie Gras Pan Gravy 26
Grilled Beef
Tenderloin
Cèpe O’Brian
Potatoes
Foie Gras
Hollandaise 40
* * *
MAIN COURSES
Atlantic
Salmon
Forest Mushroom Carnaroli Risotto
Parmesan Cheese Crisp 29
Seared
Alaskan Halibut
Buttered Bok Choy and Matsutake Mushrooms
Peking Duck Broth 32
Muscovy
Duck Breast
Escarole and Garlic Confit
Dried Cherry, Apricot, Toasted Pecan and
Parsley Duck Jus 29
Cast
Iron Seared Veal Chop
Fork Crushed Yukon Gold Potatoes
Wilted Arugula
Chanterelle Demi-Glace 38
Forever
Braised Lamb Shank
Curry Roasted Fall Squash
With Apples and Scallion
Cabernet Braising Reduction 30
Wild Mushrooms and
Organic Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Organic Arugula 25
SIDE DISHES
Creamed or Sautéed Spinach 8
Wild Mushrooms 15
Fork Crushed Yukon Potatoes 8
Crispy Buttermilk Onion Rings 8
Menu Created by Chef/Owner
Mark Kiffin,
James Beard Foundation’s “Best Chef of the Southwest”
Dinner served nightly,
Lunch served Monday through Saturday
The Compound Restaurant is available
for private parties of many sizes.
Intimate garden patios, cocktail terrace,
private dining rooms for wedding receptions, social
affairs
and corporate events accommodating
12 - 250 guests.
Everything from menu selection to wine pairings,
floral arrangements to parting gifts
can be custom designed for a memorable occasion.
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Last Updated
10/14/2009
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Water
Seared Rare Tuna Salad
Avocado, Radish, Mango and Sesame
Arugula
Salad
Shaved Raw White Mushroom Carpaccio
Spanish Extra Virgin Olive Oil,
Shaved Parmesan, Sea Salt
Baby Iceberg “Wedge”
Smoked Bacon, Tomato
and Stilton Dressing
Atlantic
Salmon
Market Fresh
Asparagus, Spring Pea, Golden Beet,
Baby Carrot and Onion
Kumquat Butter Gastric
Seared
Alaskan Halibut
“She” Crab Sauce-Lump Crab Meat
Tomato and Crab Stock
Arugula-Yukon Gold Mash Potatoes
Muscovy
Duck Breast
Sweet Potato-Chorizo Hash
Moroccan Roasted Cara Cara Oranges,
Green Olives and Thyme
Chamomile Honey Duck Jus
Braised
Veal Osso Bucco
Pearl Cous Cous with Spring Asparagus,
Peas and Favas
Crispy Corn Meal Crusted Morel Mushrooms
Pinot Noir Braising Reduction
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